Ballard County CES

Title:

Nutrition and Food Systems

MAP:

Improve Physical and Mental Health

Agents Involved:

SD

MAJOR PROGRAM 1:

Cook Together, Eat Together

MAJOR PROGRAM 2:

Faithful Families

MAJOR PROGRAM 3:

Plate It Up! Kentucky Proud

MAJOR PROGRAM 4:

LEAP

Situation:

Over 50% of all food-borne illnesses can be attributed to mistakes made in food production, processing and preparation outside of the home, while 20% are traceable to customers' homes. The elderly and young children are more susceptible to food pathogens and more prone to careless food handling, increasing the hazards of bacterial contamination. By providing better skills in selecting and preparing healthy foods. Better use of food safety practices (washing hands, storage, preservation, etc.). Families need help to gain access to food and stretch food dollars; communities need help to decrease hunger; Local food assistance programs need help to educate recipients on healthy and safe food preparation methods. Consumers and producers are in need of training to maximize local access to food products from farm to table.

Long-Term Outcomes:

• Reduction and/or elimination of food-borne illnesses.
• Ballard Countians improve food management skills and healthy eating habits
• People will have access to safe, nutrient dense food
• Youth will be food secure when school is not in session.

Intermediate Outcomes:

• Use various Foods Preservation methods
• Apply improved food preparation, food management and food safety habits
• Stock pantry with safe, nutrient dense foods
• People will implement personal health protection practices

Initial Outcomes:

• Individuals report increase in knowledge related to eating more healthy foods (such as fruits; vegetables; especially dark green and red and orange vegetables and beans and peas; whole grains, fat free or low-fat milk and milk products; seafood twice a week, fiber) that improve personal
• Learn to grow, prepare and preserve food safely
• Learn to incorporate unfamiliar foods or foods not currently eaten into a healthy diet
• Increase knowledge and understanding of healthy eating, food safety and food resource management

Evaluation:

Outcome: Learn to prepare and preserve food safely 

Indicator: Number of people who preserve their foods using one or more food preservation methods learned through attending Extension classes

Method: Questionnaire, and follow up survey

Timeline: Following the end of Foods Preservation Class

Outcome: Increase knowledge on food nutrition and healthy eating 

Indicator:  Number of individuals who reported: use knowledge and skills to improve food-shopping management; utilize the food label to make healthy food choices; choosing smaller portions; increased food preservation knowledge; demonstrated recommended food preservation practices

Method: Self-report surveys; specific curricula or program evaluations

Timeline:  Pre and post testing during Faithful Families 

Outcome:  Dietary intake 

Indicator:  Number of individuals who reported: eating 4-6 servings of fruits and/or vegetables daily

Method: Self-report surveys about fruit and vegetable intake or other dietary improvements; specific curricula or program evaluations

Timeline: Pre and post testing during Cook together, Eat together 

Learning Opportunities:

Audience: Community 

Project or Activity: Farmers Market Outreach 

Content or Curriculum: Marketing, increased access (e.g. location, hours, EBT), Plate It Up! Kentucky Proud resources, Farmers Market Toolkit

Input: NEP, facilities, Vendors, Kentucky Department of Agriculture

Date: May – October/Growing seasons

Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Cook together, Eat together

Inputs: Specialist, Program materials, Extension Agent, participants, volunteers

Date: October— January 

Audience: Families and Individuals

Project or Activity: Food Preparation for Better Health 

Content or Curriculum: Faithful Families

Inputs: Specialist, Program materials, Extension Agent, participants, Faith-based organization

Date: September –April 

Audience: Families and Individuals

Project or Activity: Foods & Nutrition Classes

Content or Curriculum: LEAP

Inputs: Elementary School, teachers, Extension Agent, Volunteers

UK NEP incentives, Chop! Chop! Newsletters

Date: September – May

Audience: Families and Individuals

Project or Activity: Food Preservation 

Content or Curriculum: Food Preservation classes

Input: Programmatic materials, NEP, volunteers, participants

Date: July – September for adults and youth 

Audience: Homemakers

Project or Activity:  Promoting Nutrition with Volunteers

Content or Curriculum: Champion Food Volunteers, Food preservation workshops, Monthly Leader Lessons

Inputs: Volunteers, Extension Agent, community partners

Date: Monthly

Success Stories